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Spring ribollita
This veg-packed soup is springtime in a bowl.
Vegetarian
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
Ingredients
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- ½ x 25g pack basil, leaves picked, stalks finely chopped
- 2 leeks, finely sliced
- 2 carrots, peeled and finely chopped
- 2 sticks celery, finely chopped
- 400g can cannellini beans
- 500ml vegetable stock
- 400g asparagus, trimmed and sliced into thirds
- 125g fresh (or frozen) peas
- ½ x 270g loaf ciabatta